Written for students, this work covers a range of scientific principles of food, cooking and the science of taste and smell. Each chapter begins with biological, chemical and/or physical principles underlying food topics and a discussion of what is happening at molecular levels.
Sensory evaluation techniques
by Civille, Gail Vance, Carr, B. Thomas, Meilgaard, Morten C.
E-Nummern: Zusatzstoffe in unseren Lebensmitteln
by Muskat, Erich, Fritzsche, Doris, Almadfa, Ibrahim
fromGU-Kompass
"Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulato…
Sustainable Food Processing
Food composition and analysis
by Woods, A. Edwin, Wells, Marion R., Aurand, Leonard William
Abstract: A textbook and reference text for food industry technologists and researchers combines lecture material and laboratory experiments involving the major classes of foodstuffs and food additives. The chemistry of foodstuff classes is addressed relative to food composition…
In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky point…
"In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky poin…
